If you’re craving a dish that bursts with Mediterranean sunshine and vibrant flavors, this Greek Shrimp Orzo with Feta, Olives, and Tomatoes Recipe is going to be your new weeknight hero. Imagine tender shrimp sautéed to perfection paired with buttery orzo pasta, tangy feta cheese, briny Kalamata olives, and sweet cherry tomatoes—all tied together with a bright squeeze of fresh lemon juice and fragrant oregano. This recipe is a celebration of everything that makes Greek-inspired food so irresistible: fresh ingredients, bold flavors, and easy-to-follow steps that come together in less than 30 minutes. It’s comfort food elevated, perfect for sharing with family or impressing friends without breaking a sweat in the kitchen.
Ingredients You’ll Need
This recipe keeps things refreshingly simple but still packs a flavorful punch. Each ingredient plays its part, from the juicy shrimp adding that delightful seafood sweetness, to the creamy tang of crumbled feta, and even the pop of color and texture from cherry tomatoes and olives. Together, these essentials create a balanced, mouthwatering dish.
- 1 lb large shrimp, peeled and deveined: The star protein that cooks quickly and stays tender.
- 1 cup orzo pasta: Small but sturdy pasta that soaks up all the delicious flavors beautifully.
- 1 tablespoon olive oil: For bringing that rich, fruity depth to the pan.
- 2 tablespoons butter: Adds richness and helps create a silky finish.
- 1 small red onion, diced: Provides a subtle sweetness and crunch when sautéed.
- 2 cloves garlic, minced: Infuses the dish with its unmistakable aroma and flavor.
- 1 cup cherry tomatoes, halved: Bursting with juicy freshness and vibrant color.
- 1/2 cup Kalamata olives, pitted and sliced: Adds briny depth and a slightly fruity bite.
- 1/2 cup crumbled feta cheese: The perfect tangy, creamy topping to elevate every forkful.
- 1 tablespoon fresh lemon juice: Brightens and balances the richness of the dish.
- 1 teaspoon dried oregano: Classic herb that brings authentic Greek flavor.
- 1/2 teaspoon red pepper flakes (optional): For those who like a little heat to keep things exciting.
- Salt and pepper to taste: Essential seasoning to enhance all the ingredients.
- Fresh parsley, chopped (for garnish): A refreshing herbal note that finishes the dish beautifully.
How to Make Greek Shrimp Orzo with Feta, Olives, and Tomatoes Recipe
Step 1: Cook the Orzo
Start by cooking your orzo according to the package instructions until al dente. Once cooked, drain it well and set it aside. The orzo’s tender-chewy texture will soak up all the flavors from the shrimp and veggies later, so getting it cooked right ensures a perfect base for your meal.
Step 2: Sauté the Shrimp
Heat the olive oil and butter in a large skillet over medium-high heat to get a beautiful rich base. Toss in the peeled and deveined shrimp, seasoning them well with salt, pepper, and red pepper flakes if you want a spicy kick. Cook the shrimp for about 2 to 3 minutes on each side until they turn a lovely pink and opaque. Once done, remove them from the skillet and keep aside to maintain their tender texture.
Step 3: Cook the Onion and Garlic
Using the same skillet (which now has all those tasty shrimp juices), add the diced red onion. Sauté for 2 to 3 minutes until the onion softens and becomes translucent, giving a subtle sweetness to the dish. Then add minced garlic and cook for another minute, letting its fragrant aroma fill your kitchen.
Step 4: Add Tomatoes and Olives
Next, stir in the halved cherry tomatoes and sliced Kalamata olives. The tomatoes will start to soften, releasing their juicy goodness, while the olives bring in a briny punch that perfectly complements the shrimp. Cook everything together for about 2 minutes to meld the flavors beautifully.
Step 5: Combine Orzo and Shrimp
Now, add the cooked orzo back into the skillet and gently mix it with the tomatoes and olives. Then, return the cooked shrimp to the pan, tossing everything together with care to avoid breaking the shrimp apart. This is where all the components unite into a harmonious medley of textures and tastes.
Step 6: Finish with Lemon, Oregano, and Feta
Drizzle fresh lemon juice over the mixture to add brightness and balance. Sprinkle the dried oregano and crumbled feta cheese on top, allowing the salty creaminess to melt slightly into the warm orzo. Finally, garnish with fresh chopped parsley to add that vibrant, herbal finish before serving.
How to Serve Greek Shrimp Orzo with Feta, Olives, and Tomatoes Recipe
Garnishes
Simple garnishes elevate the dish visually and flavor-wise. Besides fresh parsley, try a few extra crumbles of feta or a drizzle of good-quality extra virgin olive oil. A wedge of lemon on the side invites anyone to add an extra zing of citrus if they want more brightness.
Side Dishes
This recipe shines on its own as a full meal, but pairing it with a crisp Greek salad or warm pita bread creates a well-rounded Mediterranean feast. Roasted vegetables or a light cucumber tzatziki can also add refreshing contrasts to the warm, cheesy shrimp orzo.
Creative Ways to Present
For a dinner party, serve this Greek Shrimp Orzo with Feta, Olives, and Tomatoes Recipe in a shallow white bowl to highlight the vibrant colors. You can also plate it in small mason jars or individual ramekins for a fun visual touch. Adding edible flowers or microgreens on top can take things up a notch for special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Shrimp Orzo with Feta, Olives, and Tomatoes Recipe keeps really well in an airtight container in the fridge for up to 3 days. Just make sure to cool it completely before refrigerating to maintain freshness and texture.
Freezing
While shrimp dishes generally freeze okay, the creamy feta and cooked orzo might change texture slightly when thawed. If you plan to freeze, place leftovers in a freezer-safe container and consume within 1 month for best quality. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, gently warm the leftovers in a skillet over low heat with a splash of water or broth to prevent drying out. Stir occasionally until heated through. Avoid microwave reheating if possible to preserve the textures and flavors at their best.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to fully thaw the shrimp before cooking and pat them dry to avoid excess moisture, which can affect the sautéing process.
Is orzo pasta gluten-free?
Traditional orzo is made from wheat and contains gluten, but you can find gluten-free orzo varieties made from rice or corn at some specialty stores if you want to keep this recipe gluten-free.
Can I substitute the Kalamata olives with another type?
Sure, green olives or Castelvetrano olives can be used as alternatives. Just keep in mind they have a milder flavor compared to the bold tang of Kalamata olives.
What can I use instead of feta cheese?
If you’re not a fan of feta or want a dairy-free version, try crumbled goat cheese or a sprinkle of nutritional yeast for a cheesy flavor without the dairy.
Is this dish suitable for meal prepping?
This dish works well for meal prep if you store the components separately—for example, orzo and shrimp cooked and packed individually—to preserve texture and flavor when reheating.
Final Thoughts
There’s something truly special about the Greek Shrimp Orzo with Feta, Olives, and Tomatoes Recipe—a perfect blend of simple ingredients coming together to create an unforgettable taste experience. Whether you’re cooking for a cozy night in or entertaining guests, this dish offers fresh, vibrant flavors with minimal fuss. Give it a try and watch how quickly it becomes a go-to in your recipe rotation. Trust me, you’ll be so glad you did!
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Greek Shrimp Orzo with Feta, Olives, and Tomatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Description
A flavorful and easy-to-make Greek-inspired shrimp orzo dish loaded with juicy shrimp, tangy feta cheese, briny Kalamata olives, and sweet cherry tomatoes, all tossed together in a buttery, lemony skillet preparation perfect for a quick weeknight dinner.
Ingredients
Shrimp and Orzo
- 1 lb large shrimp, peeled and deveined
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
Vegetables and Flavorings
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
Finishing Ingredients
- 1/2 cup crumbled feta cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to the package instructions until al dente. Drain and set aside.
- Sauté Shrimp: Heat olive oil and butter together in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and red pepper flakes if using. Cook the shrimp in the skillet for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp and set aside.
- Sauté Aromatics: In the same skillet, add the diced red onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Cook Tomatoes and Olives: Add halved cherry tomatoes and sliced Kalamata olives to the skillet. Cook for about 2 minutes until the tomatoes soften but still hold their shape.
- Combine Orzo and Veggies: Return the cooked orzo to the skillet, stirring well to combine with the sautéed vegetables and olives.
- Add Shrimp and Season: Return the cooked shrimp to the skillet, tossing gently to mix everything together evenly.
- Finish the Dish: Drizzle with fresh lemon juice, sprinkle with dried oregano, crumbled feta cheese, and garnish with chopped fresh parsley.
- Serve: Serve the Greek shrimp orzo warm and enjoy this vibrant, Mediterranean-inspired meal.
Notes
- You can substitute shrimp with chicken or omit for a vegetarian version (skip shrimp and add extra veggies).
- Use gluten-free orzo if you need a gluten-free meal.
- Adjust the red pepper flakes to your heat preference or omit for mild flavor.
- Leftovers keep well refrigerated for up to 2 days; reheat gently on the stovetop or microwave.
- Fresh lemon juice adds brightness; adjust quantity to taste.
